My alarm was set for 6:50 am, workout clothes laid neatly on the floor, and my body was warm and cozy deeply hidden amongst a mountain of blankets. My intentions for the morning were to rise and sweat my tush off at the gym. The stair master has been my choice of cardio equipment for the past few days since I re-introduced the kindle fire back into my life. I loaded up Netflix and Hulu Plus onto this godsend of a gadget and it has me completely consumed and distracted while I torch away calories and build up sweat puddles on those endlessly revolving steps.

The alarm goes off. I’m one of those rare breeds that doesn’t prefer to smash down the snooze button and I don’t have the need for my alarm clock to sound like a fire engine five inches from my face. However, today was a different story and I wasn’t ready to get up and get moving. I’ve been busting my booty, literally, in the gym and outside everyday and this was just my body telling me that I needed rest. I decided to sleep in, have a relaxing morning, and make a comforting breakfast.I burried my way back into the sheets and shut my eyes for what seemed to be another hour. Soon enough fall aromas were going to be perfuming my kitchen and creeping their way throughout the remainder of the house.

Butternut Squash Fall Waffles

These waffles are perfect to share between you and your significant other on a cold and quiet morning. A sprinkle of nuts, a handful of dried fruit, and a ladle of maple syrup on top will be enough to give yourself a foodgasm. Their fall flavors are the perfect match to a steaming, hot cup of coffee.

Ingredients

1/4 cup coconut flour

1 cup roasted butternut squash

1/2 cup pecans (optional: sauté pecans in a little bit of coconut oil prior to mixing with batter. It will bring out the flavors in the nut)

1/2 cup raisins

1 egg + 2 whites

4 tablespoons almond milk

1 tablespoon unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ginger

pinch of sea salt

coconut oil/butter (to lubricate the waffle maker)

Directions

Combine all ingredients, except for pecans, raisins, and coconut oil/butter, into mixer and mix until thoroughly combined. The temperature of your kitchen could change the consistency slightly. Adjust the coconut flour and/or almond milk to suit the desired consistency. You want your batter to be thick, but a little liquidy. If it’s too thick, add more milk. If it’s too thin, add more flour.

Add pecans and raisins to the batter and continue mixing just until combined.

Heat your waffle maker and lubricate with coconut oil/butter.

Add batter to maker and cook until done.

Serve warm, flooded with toppings, and right alongside a mug of your favorite morning beverage.

Also, I finally made the switch from the url of muddyfootsteps.wordpress.com to muddyfootsteps.com . It’s easier to access, remember, and hopefully share with your friends and family. To make reading my blog posts and having access to new recipes easier, subscribe to my blog and you will receive an email each time I make a new post.